Justin Wilson's Smoked Red Beans

A meatless-friendly pot of red beans that gets its barbecue-pit flavor from sauteed mushrooms, red wine, and a few drops of liquid smoke.

Ingredients

• 1 lb dried red kidney beans, soaked overnight and drained
• 3 tablespoons olive oil
• 2 onions, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/2 cup dry red wine
• 2 quarts water or vegetable stock
• 1 tablespoon liquid smoke
• 2 bay leaves
• 1 teaspoon Louisiana hot sauce
• 2 teaspoons salt, or to taste
• 1/2 teaspoon cayenne pepper
• 4 green onions, chopped
• Cooked white rice, for serving

Directions

1. Heat the olive oil in a large pot and cook the onions, bell pepper, garlic, and mushrooms until soft and lightly browned, about 10 minutes.
2. Pour in the red wine and let it reduce by half, scraping the pot.
3. Add the drained beans, water, liquid smoke, and bay leaves. Bring to a boil, then reduce to a simmer.
4. Simmer, uncovered, about 2 hours, until the beans are creamy, adding water as needed.
5. Mash some beans against the pot to thicken the liquid.
6. Season with hot sauce, salt, and cayenne; simmer 15 minutes more.
7. Discard bay leaves, stir in green onions, and serve over rice.

Notes

Based on the smoked red beans on Justin Wilson’s official recipe site, flavored with liquid smoke and red wine.